Pan-fried salmon and hollandaise sauce (formerly known as Dutch sauce) with kale sprouts and asparagus

Did you know that hollandaise sauce came from the Netherlands?

Equipment

Stick blender

Frying pan

Ingredients

• Salmon fillet
• Egg yolks (3)
• Dijon mustard (1 teaspoon)
• Tabasco sauce (1 teaspoon)
• Lime juice (1 tablespoon)
• Butter (100 mL)
• Asparagus
• Kale sprouts

Instructions

1. Place three egg yolks into the bottom of a large cup which can accommodate a stick blender comfortably.
2. Blend the yolks together to a smooth creamy consistency.
3. Add a tablespoon of lime juice, a teaspoon of Dijon mustard, and a teaspoon of Tabasco sauce (or any other hot sauce) into a small bowl and whisk together.
4. Melt 100 mL butter using microwave radiation in a glass container with an easy pouring lip or spout.
5. Add the lime juice, Dijon mustard, and Tabasco sauce to the creamy egg yolks and begin to blend with the stick blender.
6. Slowly add the melted butter while blending the sauce.
7. When all the melted butter is incorporated you should have a delightfully light and creamy hollandaise sauce with a little tang and a little heat.
8. Begin to heat a frying pan.
9. Rub Queensland nut oil (or whatever cooking oil you like) over all the surfaces of the salmon with your hands.
10. Season your salmon fillet with some iodised salt.
11. Lay the salmon skin-side down into the hot frying pan and leave it alone for a few minutes. Test to see the skin hasn’t stuck to the frying pan and when the salmon lifts easily you can move it around a bit and press down firmly with a spatula to improve the crust on the skin.
12. After about 5 minutes turn the salmon over and cook for another 5 minutes.
13. Cook the sides of the piece of salmon for about 30 seconds each side.
14. Remove the salmon from the frying pan and allow it to rest.
15. Toss in some asparagus and kale sprouts into the hot frying pan, squirt over the greens some cooking oil and then put the lid on for 5 minutes shaking the frying pan every minute or so to avoid the greens from sticking.
16. When the greens have cooked, remove the lid and add the greens next to the salmon.
17. With a spoon generously add some hollandaise sauce to the salmon and the green vegetables.